Doll up holiday leftovers to make tasty meals

Thursday

Oct 21, 2010 at 12:01 AMOct 21, 2010 at 9:21 PM

After Thanksgiving, we have enough leftovers to feed an army. But you hear, “Oh, no — not again,” every time you haul the remains of the turkey out of the fridge. Shall we toss that food? No way! Instead, dress it up it as a stylish meal for two.

Margaret Maples

After Thanksgiving, we have enough leftovers to feed an army. But you hear, “Oh, no — not again,” every time you haul the remains of the turkey out of the fridge. Shall we toss that food? No way! Instead, dress it up it as a stylish meal for two.

A Pot Pie provides an array of vegetables and, yes, a little turkey in a dish that’s perfect as a casual lunch or dinner. Ideally, most of the ingredients will be cooked already, so this entrée comes together rather quickly.

Pair wedges of this casserole with a small green salad and you’ll have a nutritious, attractive meal.

Dessert can be small and ever so chic, thanks to that bit of sweet potato casserole leftover from the main feast. That homey dish can be turned into a golden crème brulee.

This is a rather rich dessert, even though we’ve cut the cream by one-third and substituted skim milk. And we’re keeping the servings small. The half-cup ramekins modestly signal “game over” to each set of taste buds.

A definite plus: These desserts are elegant, but they fit in well with your busy holiday schedule. They can be prepared a day ahead and stored in the refrigerator.

Divide custard mixture between the ramekins. Into the baking dish, pour hot water until it reaches halfway up the sides of the ramekins. Bake until custard is set or jiggles slightly in the center when the baking dish is moved, 35 to 40 minutes, depending on your oven.

Use tongs to remove the custards from their hot water bath. Set the ramekins on a rimmed baking sheet. (If you’re making these desserts a day ahead, this is the point at which you let them cool, cover them and store them in the refrigerator.)

A few minutes before serving, finish the crème brulee by creating its shiny, burnt-sugar top.

Sprinkle 1/2 teaspoon granulated sugar on top of each custard. If you’re using your oven’s broiler, preheat it to 425 degrees Fahrenheit. Slide the baking sheet under the broiler until the sugar melts and begins to darken. Remove and serve.

If you’re using a blowtorch, fire it up and carefully burn the sugar you’ve sprinkled on each custard. This requires mere seconds, so be ready to turn off the torch quickly. MAKES 2 CRÈME BRULEES (1/2 CUP EACH)

Preheat oven to 375 degrees Fahrenheit. Place the dough between two pieces of wax paper and roll it 1/8-inch thick. Use it to line a 6- to 7-inch casserole dish or pie pan. Prick the floor of the crust with a fork. Set aside.

Place a skillet over medium-high heat, add butter or oil, and sauté the onion and celery. When the onion is translucent, drain these vegetables on paper towels while you assemble the rest of the filling.

In a bowl, combine carrots, peas, corn and turkey. Add onion and celery. Dust this mixture with 3 tablespoons flour, tossing to coat. Combine melted butter, chicken stock and Maggi seasoning, and pour this over the veggies and turkey. Season. Toss.

Pour the mixture into the unbaked piecrust. Press the filling down gently and fold the edges of the dough over the top. Bake for about 40 minutes, until the crust is thoroughly cooked.

Use a pastry bag with a star tip to pipe a frilly mashed potato top on the pie, or spread the mashed potatoes with a fork, making a design with the fork’s tines. Bake until the potato topping turns golden. MAKES 1 PIE (6- TO 7-INCH DIAMETER)